Cooling the Christmas Ham Before Glazing

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to cook a ham. Alright, so here's our ham. After spending, sensibly speaking, all day in the oven. Obviously you can see we never let the water level come down pretty far. Little bit of ham is sticking out but I think it's going to be okay. So now the fun part. You get to dump the water out and try not to make a mess. So, I'm going to go do that real quick. I'll bring back the ham and show you what the final cooked ham end result looks like. Now we're going to play a little game called catch the ham. So what I'm going to do is I'll pour this like this. And your ham is still going to be hot, whether you think it is or not. So there it is our wonderful, tasty, cooked ham. So what I'm going to do, I'm going to let this sit here for a moment. I'm going to let this cool off for about, probably a good five or ten minutes before I try to transfer it anywhere. Because if I try to move it now while it's still really juicy and really hot, what might happen is the ham might actually start to fall off the bone and make a mess. Not only that, I run a much higher risk of burning myself, which would, that'd be bad. So now we play the waiting game for about five or ten minutes and let it cool off a little bit. The last thing you want to do is run cold water over it because that would shock the ham and we're not trying to shock anything here. So five or ten minutes, we're going to come back and deal with our ham."